All language subtitles for Kiss The Cook [2022] 96

Oh.

Sorry, sorry. I'm just trying to track
my stats. My last post didn't do as well

as I'd hoped.

Wait, the turmeric latte?

Oh, I thought that was so cute.

Yeah, so did I, but then I only got like
20 ,000 shares.

20 ,000 shares?

Oh, you poor thing.

Must be time to throw in the towel then,
huh? 20 ,000 shares would have been

huge for me like six months ago, but I
have to keep growing, expanding,

exploring new opportunities. The moment
I get comfortable, it's the moment I get

lost in the mix.

Food blocking is very competitive, and I
have to keep up. Look, I get all that,

but if you can't step back and
appreciate all that you've already

then what's the point of any of this?
You're right.

I know you're right.

Here, my phone is officially down. You
can even hold on to it for the rest of

the afternoon. I am all yours.

Don't mind if I do.

Oh,

you got a text from... Francois?

Why are you texting Francois again?

It's nothing. It's just a casual dinner
here and there, just old friends

catching up.

Casey, I just don't think that this is a
good idea. It's tea time.

Casey, I just think that... Wow.

This is so pretty.

What is it again?

It is called Blue Tea.

It comes from the butterfly pea flower,
and it's a Southeast Asian delicacy.

A follower sent it to me. Well, it's
gorgeous.

Definitely good for a few likes at
least. Here's hoping.

Can someone plate this for me? Gavin,
there's a man I wanted to see.

Service. Ready to have your mind blown?

Charcoal. What?

Charcoal. A completely charcoal -based
menu.

I don't think I understand.

People love charcoal.

Do they? Yeah, it's a detox thing. Look
it up.

People do not come here to detox. They
come here for sustainable, high -quality

farm -to -table dining.

That is the whole reason I took this
job.

Well, you can't fight the future, my
friend. And, hey, need I remind you?

That's my name on the door. So, figure
it out. I believe in you.

Oh, yeah.

Oh, yeah, by the way, there's a customer
out there. He wants a word. I think he

knows you.

Uncle Leo.

Gavin, my favorite nephew.

Oh, come on. You're just saying that's
all comp your lunch?

Oh, I wouldn't dream of it.

Food this good is worth every penny.

Thank you.

So, how's the publishing business?

Oh, to be quite frank, it's seen better
days.

Yikes.

Sorry to hear that. What happened?

Good content is hard to find these days.

And it's tough to predict what consumers
are going to be into from one month to

the next.

Well, I may have a solution to your
problem.

Oh, really?

Yeah, I've been meaning to talk to you
about this for a while, actually.

I've been working on something.

You remember that old cookbook mom used
to have, the one that was barely held

together by a string? You know, she used
to scribble all her notes in the

margins, constantly tweaking and
perfecting every recipe.

How could I forget?

Well, uh, I want to create my own
cookbook as a tribute to her.

Gavin, that's a lovely idea.

I know it would mean the world to her,
but what brought this on? Why now?

Honestly, uh, I've been feeling a little
stuck here recently.

I'm ready for something new. I want to
put my own vision out into the world.

I feel like there is no room for me to
do that here anymore.

Oh, Gavin, you know I support you in
everything you do, but I don't know if

we're in a position to take a chance on
an unknown author right now.

Okay, well, it was worth a shot.

Let me send you some samples. You can
take a look at what I've got so far.

Hey, I'd just be happy to get a little
feedback.

Absolutely.

Anything for my favorite nephew.

All right. Got you.

Enjoy the lamb.

You know I will.

So,

fill

me in.

What was the takeaway from the marketing
meeting?

Well, the report showed we are still
thriving in the 60s and up market and

children's section.

Nailing it. The Bear and the Whale was
one of our all -time bestsellers.

Unfortunately, we are missing the mark
when it comes to the highly lucrative 20

to 35 -year -old demographic.

So we'll publish a few more self -help
books, maybe an inspirational memoir.

They were thinking something bigger,
broader.

What are people between the ages of 20
to 35 actually consuming?

Social media and blog.

Influencers have massive built -in
followings that will translate directly

sales, enough to regain Blumenco's
status in the publishing world.

So let me get this straight.

We need to publish a book written by an
Insta -blogger in order to save this

company? Precisely.

Okay. If you're sure that's what they
want, then... I'm pretty adamant about

this, Mr. Bloom.

They've done the research, and this is
what sells.

Well, okay then.

What are my options?

Here are the current top trending blogs
that our marketing team thinks could

make an impact on the numbers.

Sophie Rinaldo, 1 .2 million followers.
She's all about vegan -based fitness.

Next,

we have Miles Pastel. Not only is he
super cute, but he makes art

using only recycled magazines.

How about this?

Casey Cook, a .k .a. The Colorful Cook.
The recipes are so beautiful, you almost

feel bad eating them.

1 .5 million followers equals potential
millions in revenue.

Well, Casey Cook, looks like you just
got yourself a book deal.

The Colorful Cook's primary color is
avocado toast. This isn't the same old

avocado toast you know.

Unexpected tastes and textures come
together in a simple and quick culinary

delight.

Gavin, it's Uncle Leo.

I might have an opportunity for you.

After you. Are you sure?

I decided this big meeting to get to
you.

By all means, yeah.

Thanks.

Good morning.

Good morning. What can I get for you?

Do you have any recommendations?

I always trust my brief does.

How do you feel about chai?

Hmm. Maybe something a little more mocha
-based?

I got it. How do you feel about topping?

The more, the merrier.

One ice.

Oh, no. Double shot, double fudge, mocha
macchiato coming right up.

Hmm.

Oh,

my gosh.

Okay, don't sweat it. I got it.

I got it.

I got it.

Let me buy you your coffee. It's the
least I can do.

Seriously?

It's fine.

Americano, black.

Oh,

it's you.

Yep.

You're Casey Cook.

Yeah, hi.

You're Casey Cook.

Yep. Great blog.

Thank you, that's sweet.

Um, I'm actually here to meet with
Leonard Bloom.

Oh, great, you're both here.

Come in, come in.

Ooh, Gavin.

You get into a fight with your coffee
this morning?

Yeah, something like that.

Shh.

Take a seat, please.

First of all, I want to thank you both
for coming in. No, thank you.

I'm so excited for this opportunity, Mr.
Bloom.

Now, that's the kind of enthusiasm we're
looking for from our authors. And might

I say, we absolutely love your blog.

It's exactly what we're looking for.

We want to capture you, your essence, on
the pages of this... Tweaking.

Yes, tweaking. Just in the flavor
department.

The flavor department.

Not that they're bad. It's just that
they're not necessarily cookbook ready.

Oh, okay. I see what you mean. It's just
my recipes aren't necessarily

gourmet. That's not really what my
followers are looking for. They expect

beautiful, fun, accessible recipes they
can make at home. Sorry.

Recipes can be accessible and still be
gourmet.

I'm sorry, but who are you?

Right. This is Gavin, my nephew. He's a
brilliant chef.

One of Chicago's best.

We were thinking of bringing him on as a
consultant.

We believe he could elevate your
beautiful, fun, and accessible recipe.

I'm sure you're very good at what you
do, Gavin. But I kind of consider myself

one -woman operation.

Yes. And look at how much you've
accomplished so far.

But if we want to go forward with this
deal, I'm afraid your only option is to

collaborate with Gavin.

What do you say?

Okay, I'll do it.

Wonderful.

We'll be in touch.

Gavin?

See you.

Well, that went well.

You think?

Look, Gavin, if everything goes well
with this collaboration, it'll make it

easier for me to convince the boy that
you can handle your own book.

Let me think about it.

Gavin, you know I'm your biggest fan.
All I want to see is your cookbook

published.

Thanks, Uncle Leo.

All right.

Gavin!

My man. We need to talk next season's
menu.

I sent you an email last week with some
ideas. Yeah, I know. I got your ideas.

I really, really love the vibe you're
giving me. But, hey, check it out. Two

words.

Molecular gastronomy.

What about it?

It's only the hottest trend in food.
It's avocado toast. Okay, but I thought

were going to do the whole charcoal
thing, though.

Charcoal?

Charcoal is so two months ago, Gavin.
Come on. We are so over charcoal.

Mm -hmm.

So, molecular gastronomy.

Thoughts? Yeah, honestly, it kins me. My
thoughts are that the people who come

here want good food.

They're not coming for the latest trend.

Poor sweet Gavin.

Listen, I know people got really
comfortable with how things were running

here when my dad was in charge, but hey,
see me, this guy right here?

I'm in charge now, and I got my little
finger on the pulse of the younger

generation.

Times are a -changing, and we need to
change with them, and that means

Stop, that looks good. On the gram!

Right? See, the more likes we get, the
more customers we get. The more

we get, the happier I am. And my
happiness equals your happiness. And

want to be happy? Yeah?

Yeah. I do.

I do want to be happy.

Which is why I can't do this anymore.

I'm sorry, what?

Good luck with your molecular astronomy.

Uh... Excuse me.

Get in here. You're head chef now.

Uncle Leo, I'm in.

Kevin, hi. Please come in.

Thank you so much for coming here. I
just always feel more comfortable

in my own space, you know?

Hey, no problem.

I think it's important that I get an
idea of how and where you work before we

get...

So this is where the magic happens.

So you're a chef?

Uh, yeah. Yeah.

Where do you work?

I was at Kinsley's on Main Street.

Oh, yeah, Kinsley.

Great risotto.

Thanks. You always keep your knives next
to the stove?

Yeah.

So you're familiar with my blog then?

Yes. Yeah.

Any dishes in particular that stood out
to you?

I'm sorry. I lied. I haven't seen it.
But I swear I'll get around to it.

Have you been washing this with soap?

I'm sorry, what?

It's just soap can really damage the
surface. It's better to boil off any

food and then wipe it off with a towel.

Okay, well, thanks for that.

No problem.

So should we talk about the book? Yeah,
let's hear what you have planned.

Well, if you'd seen my blog, you'd know
that in creating my recipes, I like to

utilize every color of the rainbow.

Well, it's called The Colorful Cook. I
kind of put two and two together.

I thought it'd be fun to break the book
up into five chapters. Breakfast,

beverages, shareable salads, and
dessert.

Each chapter will contain one recipe
representing each color of the rainbow.

And then, of course, we'll throw in some
multicolored dishes just for fun.

Yeah, that does sound like fun.

Okay, look.

You clearly don't want to be here. And
quite frankly, I'm not so thrilled about

this arrangement myself. But since we
have to work together, can we at least

and be civil?

Civil? Who's not being civil? I'm being
civil.

Really? Because from the moment you
walked in, all you've done is judge me.

just trying to help.

What makes you think I need your help?
I'm not saying you do, but Blumenco, the

publishers of your book, think you do.
So here I am. Well, my 1 .5 million

followers don't seem to have any
complaints. Just saying that you can't

cheese over everything and throw on some
colorful fruit slices and call it

innovation. Okay, well, if that's the
case, why am I the one with the book

then? Listen, I can't speak on your food
until I've tasted it.

So let's settle this once and for all,
and why don't you cook something for me?

Something for you.

I'll do you one better.

I propose a cook -off.

A cook -off?

Yeah, a cook -off. We can start with the
basics.

Okay.

How about an omelet?

Great. You're on.

Noon. Tomorrow.

May the best chef win.

And then they said this Gavin guy had to
be my flavor consultant.

Can you believe that? Why don't we just
get him to write the book? Because they

don't want him. They want you.

Look, it seems to me that you have two
options.

Either you work with the chef guy and
maybe learn something, or you say no to

the deal and take up what you know.

You know, right.

I'm Casey Cook.

Cook is literally my name. Yeah, it is.
And I'm going to make this guy the best

omelet he's ever seen.

That spirit.

You okay? Maybe more caffeine wasn't
such a good idea.

Here, are you all right?

Yeah, thank you.

It's so clumsy.

It's all right about it.

I'll see you later. Okay.

Bye. Bye. See you.

I just don't know why we had to come
here, of all places.

Because they make the best latte art in
the city.

And I need them on my blog. It's
guaranteed to get me more likes.

What's this really about?

You know that guy that I was telling you
about?

Was that him?

Was that Thomas?

Yes, yes. Don't look.

Stop it.

Yes, that was him.

You know, for someone who likes romance
novels so much, you should have a way of

avoiding it in real life.

Well, speaking of romance, shall we
discuss the subject you've been so

avoiding? What?

I have no idea what you're talking
about.

Very cute.

But I've known you for way too long.
Fill it.

It's just dinner with Francois. It's not
a big deal. We're just catching up with

old friends, like I said.

Okay, fine, he may have mentioned
wanting to get back together, but I'm

I'm ready.

I don't know what to do.

Look, I get it.

He's a huge food critic, and you're the
biggest thing to happen to food blogging

since Martha Stewart.

But does he make you happy?

He has been putting in a lot of effort
these days, and he can be really sweet.

I don't know. Maybe I miss him.

All I'm saying is if I were you, I would
still have reservations.

Well, thanks to him, I do.

At all the hottest restaurants in town,
he wants to take me to Seymour's Bell.

Seymour's Bell?

Oh, okay, you're going.

Not for him, but for the scallops. Oh,
you're the life -changing.

Wow, book deal.

Congratulations. Thanks, Rothblatt.

I just...

We didn't have to work with this guy.

Right, the chef.

What's his name again?

Gavin something.

I don't know. He's supposed to be a big
deal.

Wait, not Gavin Bloom.

Yeah, that's him. Why do you know him?

I wouldn't say I know him. We crossed
paths.

You know how it is in the biz.

Right, the biz.

How could I forget that you're such a
hot shot food critic?

Well, you're not the only one, so.

Is that right?

Just so happens that Chicago Post wants
to do a two -page spread about me and my

career.

That's incredible, Francois. Nothing
really.

Want to know how I got my start?

Here are a few of my top
recommendations.

A bit about my history.

Well, you deserve all the recognition.

Thanks.

Now with you, a soon -to -be -published
cookbook author, we really are quite the

power couple.

Francois, we're not a couple anymore.

Come on, in case of it.

I'm trying here.

I swear I've changed.

I'm ready to commit this time.

Now, I know you still care about me, at
least a little.

Otherwise, you wouldn't be here.

You really won't give us another chance?

I don't know. I think I just need more
time. I need to focus on this book, my

career. I don't need any distractions.

Well, just as long as you know I'm not
going anywhere.

Oh, what's this?

Pardon me?

A little something as a token of our
appreciation for your patronage. That is

very generous, but completely
unnecessary.

Nonsense.

We saw what your last blog post did for
restaurant Le Casseur's business.

Enjoy.

Ooh, are those the famous scallops? I
hear they're to die for. Nuh -uh.

You know, I don't share food sweet.

Gavin. JT.

Ready to get crackin'? Ooh, good one.

Hope you're ready to lose.

Sounds like wistful thinking to me.

That's right. I've got eight jokes, too.

So what do we have here? An herb and
cheese omelet? It is.

A little uninspired, wouldn't you say?

Well, it's all in the preparation.

You'll see. Sometimes less is more.

And what do we have here?

This is my classic sunrise omelet
featuring multicolored bell peppers and

apricot chutney.

Shall we?

Okay, well, to start off, I have to
commend you on your presentation. It

exquisite. Thank you.

Now, I will say, I love bell peppers in
an omelet, but next time I would

consider cooking them through first
before adding them to the mixture.

I'd also recommend using a classic
tomato chutney.

It will complement the cheese better.

So, what do you think of mine?

Um, you know, there's a little too much.

And you go to maybe, um, the cheese.

Cheese.

Who am I kidding?

It's amazing.

How did you get it so fluffy? And the
cheese.

Maybe you're right.

Maybe I'm not cut out for this. I don't
think I've ever cooked anything that

tastes... Good. Who's going to buy a
cookbook for me?

Wait, what about all your fans? I bet a
couple of your 1 .5 million followers

will be... Yeah, but what's going to
happen when they try the food and they

realize that I'm a fraud?

You're not a fraud if you're doing what
you love, and it is pretty clear that

you love this.

I spent years in culinary school
learning how to make an omelet this

It takes time and practice.

I will be with you.

Every step of the way to make sure that
your dishes taste as good as they look.

Okay.

So where do we start?

Beautiful, isn't it?

It really is.

Hope you're ready to harvest some crops.

Me? Pulling carrots from the dirt? No, I
don't think so. What, are you scared to

get your hands a little dirty?

What does this have to do with the
cookbook anyway?

Well, you want to learn how to be a
great cook. The key to great cooking is

knowing where your ingredients come from
and what's in season.

For me, there's no more reliable source
than my best friend's backyard.

Wait, your friends actually live here?

Yeah.

Tammy and Diane, we met at one of my
first restaurant jobs, hit it off for

-to -table dining, and of course they
took it a step further by actually

a farm.

I guess that's pretty cool.

Yeah, it is pretty cool, and it works
out well for everyone.

I get my pick of fresh ingredients, and
they get a little extra help on the

farm.

Nice to see you. So good to see you.

This is Casey.

Of course. Where are my manners?
Welcome, Casey. It is always nice to

extra pair of hands around the farm.

Okay, come on, everyone.

For you, my love.

These are for you. Thank you. You are
set. All right, let's do it, puppies.

I apologize for my wife. She can be a
bit intense during the harvest.

You must be Casey.

Welcome to Casey Book Farm. Thank you so
much for having me. It's beautiful.

I should warn you, though, I've never
done any farm work. I have no idea what

I'm doing.

Okay, let's go, slow pokes. The day's
not getting any younger.

You're about to get the full experience.

Okay.

Yes, carrots, definitely. I've got two.

Oh, my favorites.

Oh, oh, oh.

You all right? Yeah, there's a look like
I'm going on a farm.

Oh, gosh.

Gross.

Thanks. Yeah, of course.

Poor guy.

Oh, babe, these turned out good.

They did. Do you think we have enough?
My parents?

A hundred percent.

My parents are very good.

Wow.

I don't think I've ever seen tomatoes
this bright before.

Aren't they beautiful?

We should find a way to feature them in
the book.

Yeah, that's a really great idea, but
the only problem is I kind of hate

tomatoes.

These aren't just any tomatoes. These
are heirloom tomatoes.

Their seeds have been handed down
deliberately through generations of

because they are the best of the best.

Well, that's a really nice story, but
that doesn't really change the fact that

don't like them.

Okay.

Everyone knows the classic pairing of
basil and tomato, right?

Of course.

But have you tried tomato and dill?

I have not.

Okay. Well, you are about to.

Fresh dill.

Okay. Give that a try.

Okay. I see where you're going here,
bud.

I don't know. There's something that I
just don't like. Maybe it's the acidity.

Okay. Wait right here. I've got an idea.

Okay.

Now, this is fresh mozzarella.

Now, pair that with a crostini and a
bitter green, like a rubella.

Now you have a fresh take on a caprese
salad.

Try that out.

See, every recipe just requires a little
give and take. Your ingredients should

complement each other while
simultaneously balancing each other out.

I have to admit, that is quite nice.

I'm glad you like it.

So, what else goes with these magical
tomatoes?

Hey.

Everything looks so beautiful.

Do you mind if I snap a couple photos as
inspiration for the book?

By all means, snap away.

Love it.

These all look so delicious. I don't
know which salad to try first.

It's a real toss -up.

Thank you, Casey.

I like to think that salads are one of
my specialties. I love working with

ingredients that I can grow myself.

Oh, okay, try the tabbouleh. It'll
change your life.

Thank you.

Gavin? Oh, thank you.

Holy cow.

Annabelle, that is enough. Thank you.
It's not always about you.

I think this is one of the best salads
I've ever tasted.

What's your secret?

The secret is simplicity and working
with what's in season.

When the ingredients are this fresh, the
flavor speaks for itself.

I like that.

I think I might have to quote you on it.

Oh, don't quote me.

Quote Gavin.

He taught me everything I know about
farm -to -table cooking. He is basically

the reason we bought this place.

Is that so?

Mm -hmm. Oh, yeah.

You are in good hands. Gavin is the best
there is. Oh, you can say that again.

Mm -hmm. The steak at the Wallflower
was...

Oh, Wallflower.

I don't think I've ever been. When did
you work there?

It was a long time ago.

So I would like to raise a toast to the
two of you embarking on this new

endeavor together. I, for one, cannot
wait to try some of your colorful

creations.

Yes. Cheers.

Cheers.

V,

business is booming.

Thanks. I think the community is really
responding.

I'm really proud of you.

Oh, how did the, uh, farm thing go?

It was actually really fun. I learned a
lot.

And things with Mr. Consultant have
simmered down?

Turns out he's not so bad.

Francois, she knows him.

Oh, Francois knows him. Well, he must be
great.

Well, you play off Francois. I still
haven't figured things out with him.

I'm actually supposed to meet again for
dinner this week.

Hmm, well, have fun with that.

Hey, uh, what's, uh, Mr.

Consultant's name again?

Gavin Bloom. Why?

What are you doing?

This is Mr.

Consultant?

She's so cute.

This is a strictly professional
relationship.

Oh, well. It doesn't have to be. I have
a lot riding on this, okay? I can't have

any distractions.

Look, if a guy this cute walks into your
life, you have an obligation to go for

it.

Um,

V?

What are you doing?

It's Monday. It's not Tuesday.

I'm not following.

Stop it. I don't have my
recommendations, and I'm wearing this

I buy this sweater? Slow down.

Is this stuff recommendations?

Okay. Every Tuesday, he comes in to buy
a new sci -fi book, and every week, he

asks me for a recommendation.

think about sci -fi i'm a historical
romance girl so i've been doing a little

preliminary research so that when he
asked i would have something to suggest

him but now he's here okay fee breathe
you're a beautiful intelligent caring

woman i think i would be lucky to have
any conversation with you like my

recommendations or not i can't just go
over there and talk to him for no reason

might i remind you that you own this
establishment

Goodbye, the guy that's cute walks into
your life. You have an obligation to go

for it. Oh, I hate it when you use my
own words against me.

What can I say? You're very wise.

Hey, Beanie. Hi.

Hi. Hi.

Um, I like your sweater.

Thank you. It's new.

No, it isn't. I've had it for a long
time. I never really wear it.

I like yours, too.

Um, thank you.

Can I ring you up?

Yeah. I come bearing gifts.

Ooh, coffee.

Amazing. Come in, I've been busy.

Ta -da!

Oh, wow.

That is bright.

What is it?

It's a mood board. I made one for every
section of the book. This is breakfast,

obviously. I'm sorry, a mood board?

Yeah, you have to have a mood board.
It's a source of inspiration.

Focus your vision, a road map, so to
speak.

Okay, so what are we looking at here?

Well, for blue, we should do the under
-the -sea blue algae smoothie,

Obviously, yeah. And for red, I was
thinking we could do a pomegranate acai

bowl.

And for orange, I was flirting with the
idea of doing a peach and orange crepe.

And finally, for the rainbow portion of
the chapter, I've been really inspired

by the whole rainbow bagel trend, so I
was thinking we could do our own take on

it by doing rainbow scones.

So, what do you think?

I love it.

Really? Yeah, it's fun, it's fresh,
you've got variety.

I think they'll love it.

Amazing.

Well, should we start with the scones
then?

Let's do it.

What is this?

Food coloring.

No, we can't use this.

What? Why not? Because it's synthetic
and unnatural.

Okay. What's your alternative then,
chef? Because in case you haven't

color is kind of my thing.

I'm not saying that you can't use color.
I just think there are better, more

natural ways of doing it.

Come with me. I've got an idea.

Ah.

Okay. Smell that?

What am I smelling?

What do you mean, what am I... Nothing
compares to the smell of fresh

strawberries. I remember it reminds me
of summers, and I'm like...

You are not listening.

Sorry. Sorry. It's just I've really
fallen behind on my posts.

Come on. You can afford to take a day
off.

That's the thing. I've been taking a lot
of days off, and my followers have

noticed. The numbers have taken a real
hit.

I thought the whole point of writing
this book was so that you didn't have to

all this anymore.

It is, but if I don't do all this, I'd
lose my followers, no one will read the

book, and all of this hard work will
have been for nothing.

Gotcha. Gotcha. Just let me finish this
post, and I will be right with you.

Okay, sent.

Now, what?

exactly are we doing here? Okay, we are
here because you need to make food

coloring, and what better way to make
food coloring than with actual food?

Okay, take this for example.

Now, I know you've used turmeric before.

Hey, has someone been reading my blog?

Yeah, yeah, I skimmed. I skimmed through
it. Anyway, turmeric is one of the most

pigmented roots available.

Okay, Picasso, how do you make pink?

Oh, easy.

Beets can make anywhere from a light
pink to a rich magenta.

Blue. Oh, it's right there in the name.

Blueberries.

What about purple?

Blackberries.

Well, don't you just know everything?

Well, I wouldn't say I know everything,
but, um, yeah, almost.

No, seriously, this is really
impressive.

You should really be the one with your
own cookbook. Or at least your own

restaurant.

Here, let me take that for you.

Um, did I say something wrong?

Oh, no, no.

Sorry, it's just I actually did own a
restaurant once.

Oh. Yeah, it was also a lot, the
business side.

completely took over and I didn't have
any time for what I love.

Just cooking.

Well, for what it's worth, I'm really
glad your journey brought you here.

I don't think I could do this without
you.

Well, thank you.

But just give yourself a little credit.

And for what it's worth, I'm happy to be
here too.

What happened?

Oh, it's just a little cut. It's no
biggie.

Let me see.

Really, it's no big deal. Come on.

Now, where's your first aid kit?

Second cupboard.

Just apply pressure and good as new.

Um, so how is the pink coming

along over there?

Why don't you take a look for yourself?

Oh, it's perfect.

Who knew it was this easy? Right? If
only more people knew there was a

way to color your food.

Why can't they?

You're right.

Everyone should know how to do this. We
can put it in the book.

We can have a subchapter on how we made
all of our incredible dyes from scratch.

That's what I'm talking about.

But before we get ahead of ourselves, we
have to see if they're any good first.

Shall we get started on the scone
batter?

Yeah.

Okay.

Oh, look at them. They're perfect.

Okay, so once we narrow down the
favorites from the tasting, we will be

finalize the layout of the book.

Sounds like a plan.

Mm -hmm.

Speaking of books, I noticed you jotting
some stuff down in a little notebook of

yours. What's that about?

I know this.

Well, I always keep one of these on me.

You never know when inspiration's going
to hit. So what, you're just walking

down the street and all of a sudden a
recipe idea pops into your head?

Sometimes. It's a full recipe. Sometimes
it's just an idea, something to go home

and experiment with.

Can I read it?

Honestly,

I've never shown it to anyone before.

Oh, yeah, that makes sense.

You know, it's just, I don't even know
if it would make sense to anyone but me.

Totally understand.

I'm so full, I don't think I could eat
another bite.

Oh, Francois, what are you doing?

Right, we had dinner planned.

We sure do.

And we better get moving or we're going
to miss our reservation.

Right. Francois.

Yeah, we met.

Right, I thought I recognized you.
Gavin, right? Gavin Bloom?

Gavin. This guy's one heck of a chef.

Okay, well, I better get going. Thanks
for the scones.

Sorry to break up the tea party.

I'll see you tomorrow.

Yeah, something good.

Why don't you pop these in some water?

So happy. article coming along?

You know, it's going.

It's weird having someone write about me
for a change. Kind of intimidating,

actually. Oh?

How so?

Well, I just, I'm not sure I make a
compelling subject for an article. I

about food. That's what I know. I don't
talk about myself.

Well, I'm sure you'll be great.

Just speak from the heart.

Yeah, I guess you're right.

I'll figure something out.

So you seem to be getting along pretty
well with Chef Gavin.

Yeah, the book is really coming
together.

How do you two know each other, by the
way?

Oh, uh, well, uh, you know, uh, oh.

How do you know Gavin?

Oh, you know, it's a small world when
you've been doing this as long as I

You get to know all the chefs on the
scene.

I feel like there's more to this story.

Okay, fine.

You got me.

A few years ago, there was this
restaurant called Wallflower.

It was your review that shut down
Gavin's restaurant? Not intentionally.

I had no idea my review would affect his
business so drastically. But what can I

say? I just find this whole farm -to
-table thing a bit uninspired.

Pathetic. Uninspired. Nothing about
Gavin's food is uninspired. Don't you

that's a little harsh?

It's a harsh industry, Kate. It's not
personal. It's just business.

It's never just business, Francois. Not
to me.

Or Gavin.

Well, I guess we just see things
differently.

You're right.

We do see things differently.

We see a lot of things differently.

What, you're leaving?

Let's be honest, Francois.

You and I are very different people, and
it was never going to work.

It was never meant to.

And we both need to make our peace with
that.

Mm -hmm. Mm.

Mm. Yep, this is it.

Mm -hmm. Definitely my pick for green.
No contest. Coconut pistachio ice cream

for the win.

So that just leaves Rainbow, and I know
exactly what I want to do.

It's a take on my grandmother's confetti
cake.

She was an artist, and her use of color
really inspired, well, my entire life,

really. And I was thinking, to spice it
up, we could dust it with some edible

sprinkles.

I mean, I love the family recipe part,
but... What?

It's just sprinkles and sparkles.

Really? Something about eating sparkles
just doesn't feel right to me.

Don't you think that sprinkles are just
a little overdone? What? No, you can

never have too many sprinkles.

I don't know.

You know what your problem is?

You don't know how to have fun with
food.

Okay, I have plenty of fun with food.

In fact, I can prove it.

Follow me.

Come on, you can't seriously have a
problem with sprinkles. Everyone likes

sprinkles. Everyone likes sugary cereal,
too. It doesn't make it good.

Debatable.

So, is your idea of fun?

You'll see, we're almost there.

It's beautiful.

Isn't it?

This is where I come when I need a
little inspiration.

I can see why.

But I am struggling to see how the balls
are a sprinkle problem.

Okay.

What do people love about sprinkles?

They're pretty, they're fun, they have a
pop of color.

Look around.

Pretty, fun, pop of color?

Flowers. You can't eat flowers.

Says who? Okay, almost all the flowers
found in this field are edible.

Really?

I'm totally serious.

It's edible. It's edible.

We can mix this into the buttercream
icing for my grandmother's confetti

I hate to say it, but you're right.

It's so much better than sprinkles, and
I'm sure my grandmother would approve.

I'm sorry. Did you just say I'm right?

Don't let it get to your head.

Oh, and these will be the perfect
toppers for the lemon earl grape for D4.

Okay, and hear me out. This is the
perfect color combination for the

summer salad.

Inspired.

Perfect. How did you find this place
anyway?

Well, my mom used to take me here every
summer.

We'd spend the entire afternoon
harvesting wildflowers so she could use

her many, many creations.

So you got your love of cooking from
your mom then?

Yeah. She was a real inspiration to me.
She grew up on a farm.

Harvest meal.

I watched her bring countless people
together through food, and I knew that I

wanted to do the same.

Wow. Your mom sounds like an incredible
woman.

She was.

She passed away a few years ago.

I'm so sorry, Gavin.

Thank you for bringing me here, for
sharing this with me.

It's my pleasure. I'm happy to pass on
what my mom taught me.

That's...

That's why I'm so determined to write
this cookbook.

She always said, if you're working with
what's in season, you've got to get

creative.

She had this old, beat -up notebook she
would write all her recipes in,

constantly changing and tweaking them.

That's what inspired me to keep a
notebook of my own.

After she died, I thought it would be a
nice idea to turn it into a cookbook as

a tribute to her.

That's beautiful, Gavin, really.

You have to write this cookbook, and I
promise I'll do anything I can to help

make that happen.

Thanks, Casey.

That means a lot.

Anyway, enough about me.

How about you?

What's the story behind your cookbook?

What do you mean?

Like all books, every cookbook has an
underlying story within its pages.

Well, I, um... I know drafts sooner than
expected.

Sooner than expected?

How much sooner than expected?

Two weeks.

Two weeks?

I know it sounds a little tight, but
another food blogger just announced

to launch her own cookbook by the end of
the month, and we want to beat her to

it. Think you're up for the task?

Um, sure.

Two weeks, yeah. No problem.

Amazing. I knew I could count on you.
Tell Gavin I said hi.

Your uncle says hi. Two weeks?

What happened? I'll explain on the way.
We have to go.

Okay, so what are we doing here? You
were right. Every cookbook needs a

and I have no idea what mine is.

Hey, Casey, what are you doing here?
Gavin, this is Bea. She owns this place.

She also happens to be my best friend,
the Gavin Chef Extraordinaire.

Great setup you have here.

Thank you. I like it. Where are your
cookbooks?

Those three shelves.

Honey, is everything okay? No,
everything is not okay.

I have no idea how to write a cookbook.
You can't just throw a bunch of recipes

on a piece of paper, bind them together,
throw them some pretty pictures, and

call it a day. It needs a story.

You're right. You're right.

This book does need a story, but it
needs to be your story. And you're not

to find it in the pages of somebody
else's book.

Great stories come from memories,
experience.

So if you want to find this story...

Gotta look what's in.

He's here. Who's here?

Oh, he's here. I'm sorry, who's here?
He's crushed.

Hi, V.

Hi. How are you?

Did you like the book?

Yeah. Yeah, I'm loving it so far.

Anyways, we're handing out some free
samples of our new blonde rose, and I

thought you might like one.

Thank you.

Hey, I knew I recognized you. You work
at the local press.

Yeah. I love that place. The best
Americano in the city. And they make the

amazing latte art.

Hey, I have a question.

I'm writing a cookbook, and I need a
little inspiration for my beverage

And I was wondering if it would be
possible to set up a private tasting,

barista training.

You know, just to brush up on my skills.

For the three of us, of course.

V here loves latte art. Isn't that
right, V?

Yeah. Yeah. Yeah. I can do that.

How's tonight at five?

Does five work? Yeah. We'll be there.
Yeah?

Mm -hmm.

Yeah. Yeah? Okay, great.

I'll see you guys then.

Bye, V.

Bye. Bye.

Bye. Bye.

Nice. You said that good stories come
from experiences, and this is going to

an experience.

No,

Gavin. You want to make sure you keep
the spout fully submerged in the milk

then slowly pull it out as you froth.
Okay.

I can whip eggs into a meringue by hand.
I think I've got this.

Well, actually, there's a bit of a...
I've got it.

There's a bit of a technique.

There's a bit of a technique.

I know there's a technique. There's a
technique to it.

Guess you can't be good at everything,
huh?

Okay, hotshot.

Why don't you come here and show me how
it's done?

Don't mind if I do.

You're a natural.

Thank you.

Okay, B, you're up next.

Oh, no, I... Come on.

Don't worry.

We'll take it one step at a time.

Um, so, just... Yeah, just like that.

Great.

Perfect. Now, just tap it on the
counter. Get rid of any bubble.

Now, the fun part.

Okay. Let me show you.

I guess I need a bit more practice.

It's perfect to me.

Would you look at the time? Oh, we've
got to go prep

for the tasting.

You've got to taste it.

Oh, by the way, Thomas, you should
totally come to. We'll give you all the

details, won't you be?

Yes, sure, sure.

I will do that.

Great, great. Well, sorry we couldn't
stick around.

Thank you so much for having us, Thomas.

Great. Likewise.

Okay. Okay. Here we go.

Bye. Bye.

I don't know about you, but I feel so
inspired. I can't wait to get back to

work.

Are you sure that's not the three shots
of espresso talking?

Maybe, or maybe it's the thrill of
budding romance blossoming before our

eyes. They are pretty cute together. Are
you kidding? They're perfect. They're a

matcha. Made in heaven.

Oh, okay.

You are quite the romantic, aren't you?

I don't know about that.

I think I just know a good thing when I
see it.

Well, it seems like you and Francois
have a pretty good thing going on.

Oh, no.

I mean, we did, but not anymore.

Oh.

Yeah, we were together for four years.

And one day, out of nowhere, he broke up
with me.

Sorry.

No, I'm sorry.

Francois told me about the review.

I don't understand how anyone could
criticize your food.

Pace did subject me.

If my food wasn't to his liking, then he
has a right to express that. No, I just

think sometimes he doesn't realize the
weight that his words have.

I'm sorry.

It's fine. Really.

I hope that that didn't play a part in
your decision to end it.

No. It was going to end eventually.

This was just a wake -up call I needed.

Yeah.

Nemesis? I guess I couldn't hear you
knock over all this racket.

I was... So inspired yesterday.

I came up with the most brilliant idea
for the beverage section.

What is it?

Well, I used the food coloring we made
the other day to dye the milk, and look

how well it turned out.

It's beautiful.

Thanks. I think so.

You have that. I definitely don't need
any more caffeine.

Okay.

You don't like it?

I should have warned you, it's a new
recipe. It's my take on a pumpkin spice

latte. I used cocoa instead of nutmeg. I
love it, actually. I just wasn't

expecting it. Really? You like it?

I do. Usually I'm a plain black coffee
kind of guy, but this is delicious.

You know what? It actually just gave me
the best idea for a recipe that I've

been working on.

Me? Really? I did?

Yeah. It's, uh...

It's a twist on my mom's old caponata
recipe.

Caponata? What's that?

Yeah, it's like a Sicilian vegetable
stew.

My mom would make it every harvest
dinner, and since she was working only

what was in season, each time she made
it, it would change. Sometimes for the

better, and sometimes for the worse.

What's the twist?

Oh, it's a... I was thinking a dash of
cocoa powder.

Oh, cocoa caponata. Got a nice ring to
it. Well, I have you to thank for the

inspiration. Well, I guess we both have
a lot we can teach each other.

Okay, so what's the plan, Steph?

We've got two weeks and a lot to do.

Well, we better grab some milk.

This one's yogurt bowl.

Perfect.

Oh, Gavin, please stop.

I already feel bad enough as it is. I
just want to sleep on you.

How long was I out for?

Only a couple hours. Honestly, don't
feel bad. You've been working hard.

You needed the rest.

Oh, and by the way, the lilac muffins
are ready. Oh,

look at those. They're perfect.

Yeah, they do look great.

What is it?

I'm just not sure I love them.

Are you kidding?

Look at them. They're adorable. They
should be on the cover of the book.

Yeah, again, they look great, but they
taste kind of weird.

I'm not sure how I feel about a floral
muffin.

They're fine.

You really want people to describe your
cookbook as fine?

They're great.

Well, I guess that's a matter of
opinion.

And who says your opinion's right?

Fair point. I guess we'll have to put
him to the test tomorrow at the tasting.

Oh, man, that's tomorrow, isn't it? It
sure is.

You have so much to do in a little time.
How am I going to pull this off?

Don't worry. I will be there bright and
early tomorrow morning.

Get it done.

You got this.

Oh, Gavin.

What would I do without you?

The watermelon set -a -bite? Uh, check.

The crimson cranberry punch?

Check.

The lilac muffin?

Unfortunately, we have those two, yes.

Why do I feel like I'm forgetting
something?

Um, well, there is one thing.

Oh, no. What is it?

No, no.

Relax.

I got you something.

You got me something? Don't get too
excited. It's just a small thing.

Yeah, I made you a copy. You've been so
open and sharing your process and your

recipes with me.

I thought I'd do the same.

But I thought you said you never showed
this to anyone.

Well, I've never met anyone I trusted
enough to show it to before.

And besides, you were right. I forgot
how to have fun with food.

I guess since my restaurant closed and I
started working for other people again,

I lost...

touch with my creativity.

But since I met you, I've been inspired
to experiment more with my food, my

cooking, to think outside the box, to
play.

Anyway, I'll consider this a token of my
appreciation.

Kevin, I don't know what to say.

Casey, it's gorgeous back here. I
totally agree.

Hi, Casey. Hi, Gavin.

Hey, thank you for having us.

No, thank you for coming. We've been
dying to get some feedback on these new

recipes, and I hope you don't mind me
snapping some photos while we're at it.

Oh, well, I'm ready for my close -up.
And I'm ready to eat. Everything smells

incredible.

Great. Let's get you started with some
refreshing cranberry punch.

Thank you.

Say brie.

Brie.

This is incredible.

I've never tasted anything like this.

It's the saffron. It completely
transforms the smokiness of the Gouda,

it? I have no idea what you just said,
but all I know is I could eat this every

day for the rest of my life.

Okay, well then, mission accomplished.

All right. I hope you're ready for the
next course. My very own lilac muffin.

Ooh. Hey.

Wait.

Hold it right there.

Adorable. You can eat now.

It's very... Oral.

In a good way?

Maybe. Oh, no, it's okay.

We want honest feedback.

It's not my favorite.

Okay, well, then, that's it. We have our
answer.

We have to scrap the lilac muffins.

But you're the one who inspired me to
tell stories through my recipes, and

muffins tell a story.

Okay, let's hear it. What's the story?

Growing up, every weekend I would go to
my grandmother's.

And she had these two beautiful lilac
trees in front of her front door.

Every time I smell lilacs, I think of
her.

Okay, but why muffins?

My grandma loved muffins. She always had
a fresh tray waiting for me when I'd

walk through the door.

I just liked the idea of combining those
two memories.

I love where your head's at with this,
but you have to consider the flavor

profile as well as the story.

Close your eyes and think back to those
weekends at your grandma's house.

What else stood out to you?

Warm summer days by the pool,

fresh cut grass.

After long days of running around on the
lawn, she would prepare homemade

lemonade. It was so refreshing.

That's it.

Excuse me just one minute.

I used the lilac syrup from the muffin
to sweeten her in this homemade

Thank you.

Thank you.

Thank you.

I'll second that. This is delicious.

It's perfect.

I mean, lilacs always remind me of going
to these botanical gardens I went with

my aunt in spring.

I love the botanical gardens, especially
when the lilacs are in bloom.

Well, maybe I could take you sometime.

That would be lovely.

Okay, this is what it's all about. Two
flavor profiles that, when combined,

transport you to a special memory.

To telling stories through food.

Your hair.

Wow.

I cannot believe how much of Francois'
stuff you still have. I know. I was so

upset after the breakup. I never got
around to going through his stuff.

Or maybe I was holding on to it just in
case we got back together.

But that's not going to happen, so it's
time for a fresh start.

Well, I'm very happy for you.

Thanks. I'm happy for you. You and
Thomas really seem like a great match.

Oh, check out this moment I captured of
you two the other night.

Oh, that is so cute.

Oh, can you send that to me?

No need. It's already up on the blog.

That's right.

And how are the followers responding?

The numbers are already up by 2 ,000.
That's great.

So does this mean you finally get to
take a break for a minute?

Hardly. I will take a break when the
cookbook is on the shelves. That

is coming up quickly.

What's this?

Oh, um, that's a gift from Gavin.

Oh, really?

Yeah, it's the notebook he keeps all his
recipe ideas in.

He made a copy for me.

Wow. Look at this thing. There's a story
behind every recipe. This is

incredible. Yeah, and there's a bunch of
old family recipes in it, too.

Cocoa caponata.

Mmm. Sign me up.

Which reminds me, I am starving.

Better get going.

Thomas is meeting me at Rosina's for
lunch.

Okay, well, Francois should be here any
minute to pick up his thing.

Have a wonderful... Nice to see you
again.

Francois, pleasure as always.

Hi. Hey.

I just finished boxing up all your
stuff.

Great. Thanks for doing that.

Hey, did you remember to run my sister's
book? She's been asking about it for

like a year now. Oh, right. Thanks for
reminding me. I'll go grab it.

With hiding on the top shelf?

Here it is.

Great. Thanks.

So, how's the article coming along?
Great. I'm actually just on my way to

final sit -down with the journalist now.

Oh, well, good luck with that. I'll keep
an eye out for it.

Thanks.

Good luck with the book.

Thanks.

I did it.

I mean, we did it. I sent in the final
draft, and I think that is cause for

celebration.

Everything okay?

Chicago Post published a profile on
Francois.

Oh, right.

How was it?

It was an interesting read, especially
the part where he told the story of my

mom's caponata recipe.

What are you talking about?

Just read it.

My mom inspired my passion for farm -to
-table cuisine.

She had a famous caponata recipe that
people would travel far and wide to try

every season.

Kevin, how did this happen?

I was going to ask you the same
question.

Kevin, I had nothing to do with this.
You are the only person I have ever

that book to, and now my mom's legacy is
being passed off as someone else's.

I know how this looks, but, Gavin, I
swear.

I need some time to process this.

But, Gavin.

Casey.

Good night.

Congratulations on the book.

I have no idea what happened or how he
got his hands on Gavin's notebook, but

have to make this right. Do you have it
on you? It's right here.

Ah.

According to copyright law, you can't
technically own a recipe, but you can

a story.

But how do we prove it is Gavin's story?

It's all right here, and it's dated
before the article came out.

Okay, so what do we do next?

First, we copyright the notebook itself.

Because it predates the article, it
gives full legal ownership of the story

Gavin.

So we present the post with the
copyrighted materials and get them to

Gavin for the story.

Now you're getting it.

That way Gavin gets all the recognition
he deserves.

Exactly.

Speaking of which...

I think I might need to make a few
adjustments to the final draft of the

Do you think that I could have an extra
day?

What kind of adjustments?

You'll see. I promise it'll be worth it.

The printers won't be happy, but we can
make it work.

And old Casey, I know he might be upset
right now, but he'll come around.

Thanks, Lenore.

I just wouldn't want the Chicago Post's
reputation to be at risk.

I look forward to seeing the amendment.

Thanks again. Bye now.

Alexandra.

Get the printers on the phone.

We have some last -minute changes to
make to the colorful cookbook.

Hi, you've reached Gavin. Please leave a
message after the beep.

Hi, Gavin.

It's me again.

I really need to talk to him, I promise.

Look, I understand why you're upset, and
I would be too, but...

If you could call me back, I can explain
everything.

Anyway, it's the book launch on
Saturday.

Hoping to see you there.

This book is just as much yours as it is
mine.

Anyway, yeah, call me back.

It's Casey, by the way.

Okay, bye.

Let me just start off by saying how
incredibly sorry I am.

You sharing your book with me meant
everything.

The fact that I could let it fall into
the wrong hands is unforgivable.

That being said, please forgive me if
you don't use the right ingredients.

And Gavin, without you, this book would
be like a cake with no sugar.

Okay, I apologize for the terrible food
analogy.

What I'm trying to say is that I
couldn't have pulled this off without

Love, Casey.

Hey. Go to Casey's live.

Her what?

Go to her live stream. Live stream. Go
to it. I am telling him. Her live

Just in private.

Bye.

And, of course, none of this would have
been possible without my co -writer,

Gavin.

Gavin, I don't know if you're watching.

Probably aren't. But if you are, I just
want to say thank you from the bottom of

my heart.

Gavin inspired me to be better, to push
myself, to find my story.

He reminded me that food is about
community and creating new memories and

sharing with those you love.

And that's when I realized that the
story within my book is a love story.

Whether it's enjoying a matcha latte
with a friend or cooking up an old

recipe.

Sharing a meal with someone special.

It all circles back to love.

He's a no -show.

I'm sure he'll show up.

You're right.

You know, this is just like that part in
Escape from Mars, The Next Generation,

where Vinicula is captured by the
Martian fleet and the storm is waiting

asteroid.

You know, Escape from Mars.

The book. You bought it a few months
ago.

Okay. I have a bit of a confession to
make.

I'm not really into sci -fi.

Hold on.

I'm confused. Then why did you come here
once a week for four months to buy a

book you don't even like?

I mean, come on, V, it's been obvious.

I came to see you.

You did?

Yeah. I mean, the first time we met, I
just happened to be standing in the sci

-fi section, and you were so
enthusiastic about this one book, I just

it.

And then I would just come back on a
weekly basis to hear your

and I could listen to you talk about
anything, books or whatever,

all day.

Um, well, I have a confession to make,
too.

I know nothing about sci -fi.

I read dozens of books just so we would
have something to talk about.

This whole time... we could have
actually been talking about books we

example, I like historical romance.

Gavin,

my favorite nephew.

It's about time you showed up.

Better late than never, huh?

Let me be the first to congratulate you
on your roaring success.

Today's turnout was twice what we
anticipated.

and the partners at Lumen Co. couldn't
be any more thrilled.

Not to mention, your recipe's being
published in the Chicago Post, and the

popularity of your Coco Capanato. I
know.

It made it easy for them to sign off on
your book deal.

Wow. Well done indeed, young man.

You deserve it. Thank you.

Hey, thank you, Uncle Leo.

I am so proud of you, Gavin.

Well, I don't know how I'm going to
repay you.

Well, there'll be plenty of time for
that.

But right now, you have some business to
attend to.

All right.

Who should I make it out to?

Gavin Blue, please.

I'm a huge fan.

Gavin, you came.

Did you get my letter? I'm so sorry. You
don't have to apologize.

I should have listened to you.

I said I could only share my notebook
with someone I really trusted, and I

should have doubted you. You are the
most trustworthy, honest, hilarious,

talented, kind person I have ever met.

Do I trust you implicitly with my
notebook?

I also trust you with my heart.

If you'll have it.

I take that as a yes.